On Sunday, ACFPC held our Annual Awards Gala at Sewickley Heights Golf Club. At the gala, we celebrated some of the people who make our organization great.
Our Purveyor of the Year is Mike Rykaceski from Sesco.
Chef Martin Thomas, the mastermind behind the evening's dinner, received the Nicholas Colletti Professionalism award.
Chef Keith Coughenour was awarded the highest honor of the night, Chef of the Year.
At the reception, we had a Empanada and Ceviche Experience with Chorizo & Potato, Shrimp & Tomato, Pork & Raisin, and Spicy Potato & Peanut Empanadas. The Ceviche included Mackerel Seviche with Tomatoes & Chiles, Peruvian Ceviche with Leche De Tigre, and Brazilian Marinated Squid. Other hors d'oeuvres
included Oaxacan Style Tamale, Salt Cod Fritters of Puerto Rico, and Jicama Crudité with Lime & Chile
Dinner was stunningly beautiful. We started with Roasted Poblano Crema with Pepitas and Spicy Greens. The salad course was a Heart of Palm Salad with Queso Fresco, Frijoles, Sherry Lime Vinaigrette. We also had a choice of entrees
Short Ribs with Rosemary Chocolate Sauce, Pumpkin Coconut Gratin, Sautéed Quinoa and Chard
Red Snapper Veracruz (Seafood Option)
Toasted Fideos, Roasted Vegetables & Winter Greens with Vanilla & Ancho Chiles Scented Broth by Chef Martin Thomas
We ended the night with Dulce Latino: Alfajore, Peruvian Rice Pudding with Coconut Chocolate Chile Flan, Caramel Sauce
The evening was also included fundraiser for the Chef William Foust Educational Scholarship which benefits the future generation of chefs.